Prepare a water bath canner, lids, and jars.

Wash and drain black raspberries. If using frozen, thaw in a colander and collect the juice to add to your pie filling mixture.

Blanch the berries by filling a pot with a few quarts of water. Once boiling, add berries and cook for one minute. Drain or remove with a slotted spoon, placing in a covered dish or pot to keep warm.

Combine sugar and Clear Jel in a large pot. Add in your cold water, whisking to fully dissolve the Clear Jel. Once the Clear Jel has fully dissolved, set to medium-high heat. Whisk or stir continuously as the mixture heats and thickens. Once bubbling, add the lemon juice and boil for one more minute, continually stirring.

Remove from heat and fold in blanched berries. Ladle into prepared canning jars leaving 1 inch headspace. De-bubble the mixture, clean rims, and apply 2-part canning lids. 

Immediately process in a water bath canner for 30 minutes, increasing time as needed for altitude.

After processing time is complete, turn off the water bath canner and allow the jars to rest for 10 minutes. Remove with the assistance of a jar lifter and place on a towel-covered surface.

Check seals after 12 to 24 hours. Store any unsealed jars in the refrigerator to be used promptly. Properly sealed jars will maintain best quality for 12 months. Refrigerate after opening.